- A recipe by Graham MAIRS
CHESTNUT DACQUOISE
Ingrédients
Egg white – 255g
Sugar – 105g
T45 flour – 48g
Icing sugar – 95g
Chestnut powder – 155g
Sea salt – 1u
Cocoa nibs – 30g
40% Milk chocolate – 40g
Whip egg white with sugar.
Fold in fl our, almond powder, salt and icing sugar.
Add cocoa nibs and melted chocolate. Mix.
Spread on baking tray and bake at 180°c for 10-12 minutes.
Chill and cut discs of 12 cm diameter.
CHESTNUT MOUSSE
Ingrédients
Chestnut & vanilla puree Les vergers Boiron – 220g
Full milk – 412g
35% Cream – 1040g
65% Dark chocolate – 590g
Gelatin mass 5:1 – 12g
Bring milk, chestnut to boil.
Add gelatin mass, blend to emulsify.
Pour on to chocolate and blend till smooth consistency.
At 32-35°c, whisk 1 part semi whipped cream, then fold in 2/3
in 2 parts.
Fill quenelle mold 24 SILIKOMART with mousse and freeze.
Reserve remaining mousse for filling entremets.
PEAR & QUINCE CONFIT
Ingrédients
Pear puree Les vergers Boiron – 600g
Quince puree Les vergers Boiron – 70g
Vanilla bean – 1
Sugar – 65g
Pectin NH – 12g
Calvados – 30g
Lime zest – 4g
Heat the purees together with the gratted vanilla pod.
Add the sugar and pectin, bring to a boil.
Add calvados and lime zest and cool to 4°C.
Set the confi t in two 8 cm diameter ring.
SPICED CLEMENTINE CARAMEL
Ingrédients
PGI Corsican clementine puree Les vergers Boiron – 150g
Orange concentrate Les vergers Boiron – 30g
35% Cream – 200g
Honey – 200g
Glucose dé60 – 200g
Cocoa butter – 130g
Citric acid solution – 10g
Unsalted butter – 80g
Salt – 2g
Star anis – 4
Combine cream, honey, star anis and glucose, cook to 110°c.
Add clementine puree, orange concentrate, cocoa butter, salt, citric acid and unsalted butter.
Allow to cool and set.
CHESTNUT GLAZE
Ingrédients
Chestnut & vanilla puree Les vergers Boiron – 125g
48% Milk chocolate – 215g
Condensed milk – 155g
Water – 100g
Gelatin mass 5:1 – 26g
Sugar – 200g
Glucose dé60 – 225g
Nappage – 100g
Yellow fat-soluble color – 2g
Heat sugars, water and Chestnut & Vanilla puree to 90°c.
Add gelatin mass and pour onto chocolate and condensed milk.
Blend for 1 minute, add nappage and color, re-blend for 1 minute.
Chill for 24 hours
CHESTNUT ALMOND BRETON
Ingrédients
T45 flour – 390g
Icing sugar – 183g
Butter – 225g
Egg yolk – 90g
Vanilla – 1
Almond powder – 30g
Chestnut powder – 40g
Orange zest – 2g
Lemon zest – 2g
Soften the butter.
Combine all ingredients together until a smooth harmonies paste is achieved.
Roll out between acetate sheets to 2mm.
Freeze and then cut desired shapes.
Bake on air mat for 150°c for 18 minutes.
CLEMENTINE GELEE
Ingrédients
PGI Corsican clementine puree Les vergers Boiron – 500g
Glucose dé60 – 60g
Sugar – 500g
Yellow pectin – 15g
Tartaric acid/water 1/1 – 13.5g
Heat clementine puree to 60°c.
Add pectin sugar mix and tartaric acid.
Bring to boil for 2 minutes, add glucose and cook to 72 brix.
Set in a silicone segment mould.
SPICED SYRUP SOAK
Ingrédients
PGI Corsican clementine puree Les vergers Boiron – 100g
Water – 400g
Sugar – 550g
Orange zest – 5g
Lemon zest – 2g
Grand Marnier – 50g
Heat the water and sugar, add the clementine puree, zests and
grand marnier.
Infuse for 5 minutes covered and strain.
Assembly
Entremets’ Silicone Mold (Universo 1200 Mold).
In the 12 cm-diameter silicone mold, place a disk of chestnut
dacquoise on the bottom and soak it in the spiced syrup.
Place a thin layer of clementine jelly over the dacquoise, about 3mm
thick. Place in the freezer.
Pour chestnut mousse 1/3 of the way up the Universo 1200 mold.
Insert clementine jelly with dacquoise.
Place a cylinder of pear and quince confit with the dacquoise in the
center of the mold.
Pour remaining chestnut mousse. Place in freezer between -25 to
-45°c.
*Prepare 1 day before serving.
Glazing
Once the entremets is completely frozen, decant from the mould and
place on a wire rack.
Heat the chestnut glaze to 40°c in a measuring jug and, using a hand
blender, emulsify the glaze until it is perfectly smooth.
Pour the glaze over the dessert. It can be glaze a 2nd time if
necessary.
Clean the edges and return to the freezer for 10 to 15 minutes allowing
the glaze to completely set.
Finishing
Remove the entremets from the freezer and place on the plate or
serving tray of your choice.
Place the chestnut almond breton on top.
Arrange the chocolate-filled chestnut balls on top.
Place the teardrop glazed chestnut pear quenelles around as desired.
Slice the fresh pears and place them on the Breton cake.
Place small drops of clementine gelee between the pear quarters.
Optionally, finish with gold leaves.
Graham Mairs is an internationally renowned pastry and culinary chef, whose innovative approach and successful career span more than 30 years.
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